Buffalo Chickpea Pasta Salad

This Buffalo Chickpea Pasta Salad is a vibrant and satisfying dish that takes your salad game to the next level. Packed with crispy buffalo chickpeas, creamy vegan ranch, and colorful veggies, it’s perfect for summer picnics, BBQs, or as a hearty meal prep option. This unique salad not only offers bold flavors but also combines nutrition and convenience, making it a must-try for anyone looking to enjoy a delicious vegan dish.

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Why You’ll Love This Recipe

• Quick and Easy: This salad comes together in just 30 minutes, making it ideal for busy weeknights or last-minute gatherings.
• Flavor Explosion: The combination of spicy buffalo chickpeas and zesty green chile ranch creates an irresistible taste that will leave you wanting more.
• Versatile Dish: Enjoy this salad as a main course or side dish. It’s perfect for potlucks, BBQs, or meal prep for the week ahead.
• Nutritious Ingredients: Packed with protein from chickpeas and healthy fats from avocados, this salad is both filling and nourishing.
• Dairy-Free Delight: Made with vegan mayo and no animal products, it’s suitable for vegans and those with dietary restrictions.

Tools and Preparation

To make your Buffalo Chickpea Pasta Salad effortlessly, having the right tools is essential. Here’s what you’ll need to prepare this delicious dish.

Essential Tools and Equipment

• Large pot
• Skillet
• Food processor or blender
• Mixing bowl
• Cutting board
• Knife

Importance of Each Tool

• Large pot: Essential for boiling pasta quickly and efficiently.
• Skillet: Perfect for achieving crispy chickpeas while infusing them with flavor.
• Food processor or blender: Necessary to create the smooth and creamy ranch dressing that brings the salad together.

Ingredients

This Buffalo Chickpea Pasta Salad is the ultimate vegan salad! Made with crispy buffalo chickpeas, dairy-free green chile ranch, pasta & veggies!

For the Pasta:

• 1 pound short pasta (I used cavatappi)

For the Veggies:

• 1 bell pepper (diced)
• 10 ounces grape tomatoes (halved)
• 1 bunch cilantro (chopped)
• 1/2 large red onion (diced, or 1 small onion)
• 2 small avocados (chopped)
• 2 green onions (diced, for topping)

For the Crispy Chickpeas:

• 1 teaspoon avocado oil
• 1 15-ounce can chickpeas (drained & rinsed)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon pepper
• 1/4 cup buffalo sauce (I used Frank’s Red Hot)

For the Dairy-Free Ranch:

• 2/3 cups vegan mayo
• 1 4-ounce can green chiles
• 2 cloves garlic (peeled)
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried chives
• 1/4 teaspoon dried dill
• 1/4 teaspoon pepper
• 1-2 tablespoons apple cider vinegar (to taste)

How to Make Buffalo Chickpea Pasta Salad

Step 1: Cook the Pasta

1. Bring a large pot of water to a boil.
2. Add the pasta and cook according to package instructions.
3. Drain and rinse with cold water. Set aside.

Step 2: Prepare the Crispy Chickpeas

1. Heat the avocado oil in a skillet over medium heat.
2. Add the drained chickpeas along with garlic powder, smoked paprika, and pepper.
3. Cook for about 3 minutes until they start getting crispy.
4. Pour in buffalo sauce and stir frequently for another couple of minutes until well coated.
5. Remove from heat and allow to cool.

Step 3: Make the Ranch Dressing

1. In a food processor or blender, combine all ranch ingredients: vegan mayo, green chiles, garlic, onion powder, dried parsley, dried chives, dried dill, pepper, and apple cider vinegar.
2. Blend until smooth. Taste and adjust seasonings as needed.

Step 4: Assemble the Salad

1. In a large mixing bowl, combine cooked pasta, diced veggies, crispy chickpeas, and ranch dressing.
2. Toss gently to combine all ingredients evenly.
3. Top with diced green onions before serving.

Enjoy your flavorful Buffalo Chickpea Pasta Salad!

How to Serve Buffalo Chickpea Pasta Salad

Buffalo Chickpea Pasta Salad is not only tasty but also versatile. You can serve it in various ways to suit different occasions and preferences.

As a Main Dish

• This salad can be served as a hearty main dish for lunch or dinner, providing a satisfying meal that’s both filling and nutritious.

As a Side Dish

• Pair this pasta salad with grilled vegetables or your favorite plant-based protein for a complete meal. Its zesty flavors complement many main courses.

At Gatherings or Potlucks

• Bring this vibrant dish to your next gathering or potluck. It’s sure to be a crowd-pleaser and can easily be doubled for larger groups.

With Tortilla Chips

• Serve the salad alongside tortilla chips for a fun twist. The crunchy texture of the chips pairs well with the creamy ranch dressing.

In Lettuce Wraps

• For a low-carb option, spoon the salad into lettuce wraps. This makes for a fresh and healthy way to enjoy the flavors of Buffalo Chickpea Pasta Salad.

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How to Perfect Buffalo Chickpea Pasta Salad

To make your Buffalo Chickpea Pasta Salad even better, consider these helpful tips.

• Choose the Right Pasta: Opt for short pasta shapes like cavatappi or fusilli that hold onto dressings and flavors well.
• Customize Your Vegetables: Feel free to add seasonal veggies like corn or zucchini to enhance flavor and nutrition.
• Cool Your Ingredients: Ensure the chickpeas and pasta are cooled before mixing to prevent wilting the fresh ingredients.
• Adjust Spice Levels: Modify the buffalo sauce according to your heat preference; add more for extra kick or less for milder taste.
• Let It Chill: Allowing the salad to chill in the fridge for at least an hour helps the flavors meld together beautifully.
• Garnish Generously: Top with extra cilantro or green onions just before serving for added freshness and color.

Best Side Dishes for Buffalo Chickpea Pasta Salad

This delicious Buffalo Chickpea Pasta Salad pairs wonderfully with various side dishes. Here are some excellent options to complement your meal:

1. Grilled Corn on the Cob: Sweet corn adds a delightful crunch and pairs well with the spicy salad.
2. Roasted Vegetable Medley: A mix of seasonal veggies roasted until tender enhances your meal’s overall flavor profile.
3. Vegan Garlic Bread: Toasted bread slathered in vegan butter and garlic is perfect for soaking up any leftover dressing.
4. Crispy Baked Fries: These provide a satisfying crunch, balancing out the soft textures of the pasta salad.
5. Veggie Skewers: Colorful skewers with assorted vegetables bring vibrancy to your plate while being easy to eat.
6. Fruit Salad: A refreshing fruit medley contrasts nicely with the spiciness of the pasta salad, offering a sweet finish.

Common Mistakes to Avoid

Making the Buffalo Chickpea Pasta Salad can be simple, but a few mistakes may lead to less-than-perfect results. Here are some common pitfalls and how to avoid them.

• Skipping the Rinsing Step: Always rinse your pasta after cooking. This prevents it from becoming mushy and helps it cool quickly for your salad.
• Overcooking the Chickpeas: Cook chickpeas just until crispy. Overcooking can make them tough; aim for a nice crunch instead.
• Ignoring Seasoning Adjustments: Taste your ranch dressing before mixing it in. Depending on personal preference, you might want more spice or tang.
• Using Old Ingredients: Fresh veggies and herbs make a difference in flavor. Check the freshness of your ingredients before starting.
• Not Letting the Flavors Marinate: Allow the salad to sit for at least 30 minutes after mixing. This helps all the flavors blend perfectly.

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Storage & Reheating Instructions

Refrigerator Storage

• Store any leftovers in an airtight container.
• The salad will keep well in the fridge for up to 3 days.

Freezing Buffalo Chickpea Pasta Salad

• It’s best not to freeze this salad since fresh veggies and avocado may change texture.
• If necessary, freeze only the chickpeas and sauce separately, allowing fresh ingredients to be added later.

Reheating Buffalo Chickpea Pasta Salad

• Oven: Preheat to 350°F (175°C). Spread salad on a baking sheet and warm for about 10-15 minutes.
• Microwave: Heat in short intervals of 30 seconds, stirring between each until warmed through.
• Stovetop: Place salad in a pan over low heat, stirring occasionally until heated.

Frequently Asked Questions

Here are some common questions about making Buffalo Chickpea Pasta Salad.

What makes Buffalo Chickpea Pasta Salad vegan?

The recipe uses chickpeas and plant-based mayo instead of dairy products, ensuring it’s suitable for vegan diets.

Can I customize my Buffalo Chickpea Pasta Salad?

Absolutely! Feel free to add your favorite vegetables or swap out ingredients based on your preferences.

How do I make my pasta salad more filling?

To add heartiness, consider incorporating quinoa or additional protein sources like tofu or tempeh along with chickpeas.

Is Buffalo Chickpea Pasta Salad good for meal prep?

Yes! This dish is perfect for meal prep as it stores well and can be enjoyed throughout the week.

Final Thoughts

The Buffalo Chickpea Pasta Salad is not just delicious but also versatile. You can easily customize it with different vegetables or spices to suit your taste. Enjoy this comforting vegan dish at gatherings or as part of your weekly meal prep!

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Buffalo Chickpea Pasta Salad

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• Author: Lia
• Total Time: 30 minutes
• Yield: Serves 6

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Description

Buffalo Chickpea Pasta Salad is a vibrant and satisfying dish that elevates your salad experience. This hearty vegan delight features crispy buffalo chickpeas, creamy dairy-free ranch, and an array of colorful vegetables, making it perfect for summer picnics, BBQs, or as a nutritious meal prep option. Enjoy the explosive flavors of spicy chickpeas paired with zesty dressing that will tantalize your taste buds. Quick and easy to prepare, this salad comes together in just 30 minutes and is sure to be a crowd-pleaser at any gathering.

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Ingredients

Scale 1x2x3x

• 1 pound short pasta (cavatappi)
• 1 bell pepper (diced)
• 10 ounces grape tomatoes (halved)
• 1 bunch cilantro (chopped)
• 2 small avocados (chopped)
• 1 can chickpeas (15 ounces, drained & rinsed)
• 1 teaspoon avocado oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon pepper
• 1/4 cup buffalo sauce
• 2/3 cups vegan mayo
• 1 4-ounce can green chiles
• 2 cloves garlic (peeled)
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried chives
• 1/4 teaspoon dried dill
• 1/4 teaspoon pepper
• 1–2 tablespoons apple cider vinegar (to taste)

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Instructions

1. Cook the pasta according to package instructions; drain and rinse with cold water.
2. In a skillet, heat avocado oil over medium heat. Add chickpeas with garlic powder, smoked paprika, and pepper; cook until crispy.
3. Stir in buffalo sauce and let cool.
4. Blend vegan mayo, green chiles, garlic, onion powder, dried herbs, and vinegar until smooth.
5. In a large bowl, combine pasta, veggies, crispy chickpeas, and ranch dressing. Toss gently and serve.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 380
• Sugar: 3g
• Sodium: 450mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 12g
• Protein: 13g
• Cholesterol: 0mg